Event planner Rachel Hollis didn't have to look far to find inspiration for a patio garden party. In fact, she didn't have to look at all. When she happened to whiff some aromatic rosemary bushes, she was inspired to throw a party based on the storied herb.

The luscious greens of the centerpiece provided a beautiful complement to the purples of the tablescape. Made of succulents, purple artichokes, and a variety of herbs, the centerpiece was stunning without competing with the aromas of the meal.

The pierced white garden furniture was charged with strong color, using linens in a profusion of deliberately unmatched purples. The tablecloth was fashioned from a lightweight aubergine-colored fabric while the place mats were an orchid-colored dupioni silk.

Remove mixture from heat. Transfer to stand mixer fitted with paddle attachment. Beat mixture on low speed 30 seconds to release heat. Add eggs, one at a time, mixing well after each addition. Once eggs are incorporated, add 1 cup cheese, chopped rosemary leaves, and white pepper, beating just until combined (about 15 seconds). On Silpat- or foil-lined baking sheet, use 1/2 inch open round tip or star-tipped pastry bag to pipe small mounds of dough about 1 inch apart. Top each mound with finely shredded cheese. Bake 20 minutes or until just golden brown. To serve, arrange gougères on platter, and serve warm with fig jam. Makes about 60 gougères.

Use a mandoline to slice the pear lengthwise. You'll find this tool useful for other fast, decorative slicing: almost-sheer cucumber slices, tiny shreds of carrot, paper-thin radishes, and potatoes thin enough for really crispy chips. OXO's mandoline slicer is our choice for home use (mandoline slicer, oxo.com or 800/545-4411, $70.) Find pomegranate molasses in the Indian foods section of a specialty grocer.

In medium bowl, whisk together oil and molasses; season with salt and pepper to taste. To serve, toss greens with dressing. Divide evenly between plates. Top greens with onion, pear slice, pancetta, and 1 tablespoon feta. Makes 6 servings.

Order the trout from the fish counter at a specialty grocery store. Have the fishmonger dress and fillet the trout for you. If you prefer, have him remove the head and tail.

6 (10-ounce) whole dressed and boned trout

Kosher salt and ground black pepper

14 sprigs fresh rosemary

1 lemon

Extra-virgin olive oil

1/4 cup extra-virgin olive oil

2 tablespoons Jerez sherry vinegar

1 to 2 pints baby heirloom tomatoes, halved

Sea salt and freshly ground pepper

1 (10-ounce) package couscous

2 cups chicken broth

Preheat oven to 350°F. Line baking sheet with foil; set aside.

Sprinkle with kosher salt and pepper. Place 2 rosemary springs on each trout. Squeeze lemon over trout and rosemary sprigs; fold trout over to close. Brush fish with olive oil. Place trout on prepared baking sheet; bake 10 to 15 minutes or until fish flakes with fork.

Meanwhile, in medium bowl lightly whisk together 1/4 cup olive oil and sherry vinegar. Add tomatoes; toss to combine. Season to taste with salt and pepper. Set aside.

For couscous, prepare according to package directions, substituting chicken broth for water and adding remaining 2 sprigs rosemary to cooking liquid. Before serving, remove rosemary sprigs.

To serve, divide couscous among six dinner plates. Place one trout on top of each bed of couscous. Top trout with tomato mixture. Makes 6 servings.

Plan ahead: You'll need to chill the baked cheesecakes overnight. This recipe was photographed in a 3x2-inch pan; any of the sizes listed below will work, but the cheesecake will look slightly different.

2 (15-ounce) containers whole milk ricotta cheese, drained

2 (8-ounce) packages cream cheese

2 eggs

6 tablespoons fine dry bread crumbs

3 tablespoons butter, softened

3 tablespoons sugar

3/4 cup sugar

2 teaspoons finely shredded orange peel

1 tablespoon orange juice

2 teaspoons orange extract (or orange liqueur)

1/4 teaspoon kosher salt

Blackberry Balsamic Rosemary Sauce (recipe follows)

1 pint fresh blackberries and fresh rosemary sprigs for garnish

Let ricotta, cream cheese, and eggs stand at room temperature 30 minutes. In food processor, process bread crumbs until very fine. Set baking rack in lower third of oven; preheat oven to 325°F. Wrap outside of six 4-1/2x1-1/2 inch or 4x2 inch or 3x2 inch individual springform pans with heavy duty aluminum foil to create watertight seal. Grease bottoms and insides of pans with butter. In small bowl combine 3 tablespoons processed breadcrumbs and 3 tablespoons sugar. Place mixture in pans; coat as if dusting pans with flour. Tap out any excess.

To remaining crumbs in processor add ricotta, cream cheese, and 3/4 cup sugar; process just until smooth, scraping down sides as necessary. Add eggs, one at a time, processing just until combined. Scrape down sides; add peel, juice, extract, and salt. Cover; process just until combined. Divide batter evenly among prepared pans.

Place prepared cheesecake pans in roasting pan. Place roasting pan on oven rack. Pour enough boiling water into pan to reach halfway up sides of individual cheesecake pans, being careful not to get water into batter or above foil lining. Bake 40 to 50 minutes or until lightly browned and just set. Remove pans from water bath to cooling rack; let cool 30 minutes. Chill, uncovered, 2 hours. Cover; chill overnight.